Couple days back, i just want to make poori, but wanted to give a twist. I found a packet of ragi flour lying in the fridge. So decided to use that up. I remembered the recipe which my perimma gave me. Immediately gave it a shot. To my surprise it turned out so yummy. I served it with aloo matar and hubby loved it so much..So give this a try and let me know how it turns out for you..

Preparation Time : 10 minsCooking Time : 45 sec to 1 min per pooriServes : 4Ingredients:Ragi Flour / Finger Millet Flour - 1 cupWheat Flour / Atta - 1 cup + for rolling poorisPotato - 1 large boiled, peeled and mashedSalt to tasteOil - 2 tsp + for deep fryingWater as neededMethod:Take a boiled potato and mash it really well. You can even run them in a blender. If you didn't mash it properly then your pooris wont puff up. So mash it well.Now take them in a bowl, add in salt, oil and water. Mix well.Add in wheat flour and ragi and knead to form a stiff dough.Divide this into small balls. Take one ball and roll them into pooris.Heat oil for deep frying. Drop poori in hot oil, press on the top using a slotted spoon. It will puff up, now flip them over and cook on other side too.Drain and set aside.Serve with any curry of your choice.

Pictorial:

Take a boiled peeled potato

Use a fork to mash it

You have to mash it really well

Add in salt

Add in oil

some water

Make it into a smooth puree..If this is not smooth then your pooris wont puff up..You can even blend them if you want